Pumpkin Cream Cheese Bread
This pumpkin bread is super soft and moist bread, filled with a layer of cream cheese. The pumpkin bread is full of so many spices and pairs so well with the cream cheese swirl!
Servings: 9 slices
Calories: 466kcal
Ingredients
Cream Cheese Layer
- 8 oz Cream cheese room temperature
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 TBSP All-purpose flour
- 1 Large egg room temperature
Pumpkin Bread
- 1 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 3 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1 tsp Salt
- 1/2 cup Oil canola or vegetable
- 1/3 cup White granulated sugar
- 1/2 cup Brown sugar packed light or dark
- 15 oz Pumpkin puree 1 whole can
- 1 tsp Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1/4 cup Sour cream room temperature or greek yogurt
Cinnamon Sugar
- 1/2 cup White granulated sugar
- 1 TBSP Ground Cinnamon
Instructions
Cream Cheese Layer
- Preheat the oven to 350℉. Spray a 9X5-inch loaf pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
- Mix the sugar and cinnamon together. Sprinkle it all over the loaf pan. Dump any excess cinnamon sugar from the pan.1/2 cup White granulated sugar, 1 TBSP Ground Cinnamon
- In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 1 minute.8 oz Cream cheese, 1/4 cup White granulated sugar
- Add in the vanilla and flour. Mix on medium until combined. Add in the egg and mix on low until just combined. Set aside.1 tsp Pure vanilla extract, 1/2 TBSP All-purpose flour, 1 Large egg
Pumpkin Bread
- In a medium bowl, sift the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.1 3/4 cup All-purpose flour, 1 tsp Baking soda, 3 tsp Ground cinnamon, 2 tsp Pumpkin pie spice, 1 tsp Salt
- Pour the pumpkin puree on a large plate and spread it out evenly. Use 8 sheets of paper towels. Press 2 sheets at a time on to the plate to soak up the moisture. Do this a total of 4 times. This will soak up the moisture from the pumpkin, so it won't affect the texture.15 oz Pumpkin puree
- In a separate bowl, mix the oil, sugar, brown sugar, pumpkin puree, vanilla, egg, egg yolk, and sour cream using a whisk.1/2 cup Oil, 1/3 cup White granulated sugar, 1/2 cup Brown sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk, 1/4 cup Sour cream
- Add in the dry ingredients and mix using a baking rubber spatula. Mix until just combined.
- Pour 2/3rds of the pumpkin batter into the loaf pan. Spread it evenly. Use a spoon to dollop the cream cheese on top. Use all of the mixture. Use the back of the spread to spread it evenly. Top with the remaining pumpkin batter, I dolloped the batter on, then use an offset spatula to spread it.
- Sprinkle extra cinnamon sugar on top of the batter. Bake for 55-60 minutes. Bake until a toothpick inserted comes out clean.
- Let the loaf sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before cutting.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the bread.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 466kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 51mg | Sodium: 469mg | Potassium: 194mg | Fiber: 3g | Sugar: 39g | Vitamin A: 7766IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg